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Thursday, 5 February 2015

Chorizo Crusted Cod

Some things don't need waffle to accompany them - they just need good homemade chunky oven chips and perhaps some fresh, local PSB.This is absolutely my favourite way to cook white fish at the moment. I used cod in the title of this post, and I have used cod, but any firm white fish works, the more sustainable the better.

It comes from the Hairy Bikers Hairy Dieters book, and it is utterly delicious. The kids love it, the Husband loves it, I love it and if you're concerned about such things, it's pretty low calorie. It's also pretty straightforward. I commend it to you.Chorizo Crusted CodFor 4600g firm white fish, skinned and bonedgrated zest & juice of a lime100g cooking chorizo, sliced2-3 slices of bread (you want about 65g once the crusts are removed)1 fat garlic clove, peeled and thinly sliced1 tbsps finely grated pecorino, parmesan or other hard cheese15g coriander leavespinch of sea saltPre-heat the oven to 200C.Cut the fish into equal pieces and place in a non-metallic baking dish, then drizzle over the line juice.If you have a non-stick frying pan, heat this then add the chorizo and cook till the fat begins to run. If you don't have a non-stick pan, add a little oil first before adding the chorizo.Rip up the crustless bread and add the pieces to the pan, cooking for 2-3 minutes.Put the bread & chorizo inot a food processor with the lime zest, garlic slivers, cheese, coriander leaves and sea salt plus some freshly ground black pepper, and whizz up into crumbs.Press this crumb on top of the fish fillets.

Pop the fish into the oven and bake for 15-18 minutes till the crumb is crisp and the fish is cooked.Bask in the happy sounds of your family eating fish for dinner.

This recipe sounds excellent, and I can't wait to try it! There's only one problem for me. Coriander. Basically, I can't stand the stuff. My girlfriend is always moaning that she can't make her favorite Thai food because of my aversion. Is there any other herb or spice that you would recommend? Does the recipe work just as well without?